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Betty Crocker Royal Hawaiian "Chiffon" Cake Recipe

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This recipe for Betty Crocker Royal Hawaiian "Chiffon" Cake, by , is from Little House of Refuge vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ginny Brush


2 cups Gold Medal Enriched Flour
1 1/2 cups sugar
3 tsp baking powder
1 tsp salt
1/2 cup cooking oil
7 unbeaten egg yolk
3/4 cups cold water
2 tsp vanilla
grated rind of 1 lemon ( about 2 tsp)
1 cup egg whites
1/2 tsp cream of tarter

Step 1: Measure in all dry ingredients in a mixing bowl
: Make a well ( or a hole) and add in order oil, egg yolks, water, vanilla and lemon rind. Beat with a spoon until smooth
Step 2: Measure into large mixing bowl egg whites and cream of tarter
Step 3: Pour egg yolk mixture gradually over whipped egg whites- gently folding with rubber scrapper just until blended. DO NOT STIR
Pour into un-greased 10 inch tube pan 4 inch deep immediately
Bake 55 minutes in slow moderate oven 325 degrees then increase moderate oven to 350 degrees for 10-15 minutes or until top springs back when lightly touched.
NOTE: above recipe may also be baked in an oblong pan 9x 13x 2 inch for 45-50 minutes in moderate oven 350 degrees.

Immediately turn pan upside down, placing tube part over neck of funnel or bottle or resting edges of oblong pan on 2 other pans. Let hang free of table, until cold. Loosen from sides and tube with spatula. Turn pan over, hit edges on table to loosen, Use Royal Hawaiian Icing below.

Royal Hawaiian Icing: ( for 10 in tube cake) cream together thoroughly 2 tsp high grade shortening, 1 tbsp butter, 1/4 tsp salt, 1/2 cup sifted confectioners sugar. Add alternately 2 1/2 cups sifted confectioners sugar and 1/2 cup drained crushed pineapple. Beat until creamy.




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